Pintado, T., Ruiz-Capillas, C., Jiménez Colmenero, F., & Herrero, A. M. (2020). Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel.
Citación estilo ChicagoPintado, Tatiana, Claudia Ruiz-Capillas, Francisco Jiménez Colmenero, y Ana M. Herrero. Impact of Culinary Procedures On Nutritional and Technological Properties of Reduced-fat Longanizas Formulated With Chia (Salvia Hispanica L.) or Oat (Avena Sativa L.) Emulsion Gel. 2020.
Cita MLAPintado, Tatiana, Claudia Ruiz-Capillas, Francisco Jiménez Colmenero, y Ana M. Herrero. Impact of Culinary Procedures On Nutritional and Technological Properties of Reduced-fat Longanizas Formulated With Chia (Salvia Hispanica L.) or Oat (Avena Sativa L.) Emulsion Gel. 2020.